There’s a couple of updates that have come out of Tales of the Cocktail 2019 over the weekend, the chief one among them being for those who have a great idea for an educational seminar.
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With warm weather due to hit any day now (come on, surely it’s time, right?),…
We now know the name of the FAIR. Bartender of the year 2018! Vincent Valliere, from the venue Pelicano in Sydney won this competition of a new kind with his amazing ethical cocktail creation called “Bananodrama” on 24 September at Big Poppa’s in Sydney.
The annual World’s 50 Best Bars list was announced at a gala ceremony in London overnight. This year was the 10th year of the World’s 50 Best Bars list, and saw London as the city that dominated the list, with 10 bars from the UK capital earning a spot
Last month marked the arrival of Wild Turkey Master Distiller Eddie Russell in Australia for the launch of Longbranch – a new release co-created between Eddie Russell and Matthew McConaughey.
The amount of trash we as a planet are churning out on the reg has accumulated in the Pacific Ocean and is now five times the size of New Zealand. That sucks. And 42BELOW wants to make sure #TheFutureDoesntSuck.
The latest PS40 cocktail list is the first concept menu to come from the team, and the first most striking thing about it is the design. The cocktail list itself looks great, but it’s the way in which they’ve packaged up the drinks that really caught our eye.
Brisbane has welcomed a new, basement level lounge to the CBD, called Boom Boom Room.…
It was a big five days of Sydney Bar Week this year — there were…
Matteo Downtown is the new Sydney restaurant and bar from The Adore Group, whose owners (Adam Abrams, Orazio D’Elia, and Eddie Levy) have a hand in some of Sydney’s most loved venues (Kittyhawk, Lobo Plantation, The Island and Da Orazio come to mind).
2018 is the very first year Amaro Montenegro has globalised their cocktail competition, allowing 10 countries to compete for the prestigious, international ‘Vero Bartender of the Year’ title.
The Mixicologist is that it’s more than just a collection of recipes or a guide to bartending; it’s a neatly contained time capsule of what life was like behind the bar in 1895.